Trim Healthy Mama S / Keto / Low Carb
When it comes to kebabs, I prefer either pork or beef – I never really liked chicken kebabs. My husband on the other hand could eat them ALL the time. I already have a really good marinade recipe, than one day I was making the marinade and decided to change things up a bit and the results were amazing. I normally do not go out of my way with veggies, use what you have at home. If I do have to pick some up I will get colored peppers and onions. For these kebabs I used colored peppers, onions, and zucchini but mushrooms would be really good too.
Ingredients for the Marinade
- 1 medium onion quartered
- 4 large garlic cloves
- 2 tsp salt
- 2 tbsp apple cider vinegar
- 1/2 tsp pepper
- 1/4 cup mayo
- 1/2 cup Greek yogurt
- 1/4 cup almond milk
- 5-6 pounds of boneless skinless chicken breast
- 1 gallon size bag
- your favorite veggies
Instructions
1. Clean up the chicken breast by trimming the access fat and cube into 1.5′ pieces. Place chicken in the zip-lock bag.
2. Add the rest of the ingredients to a food processor. Run the food processor for a minute or until everything is blended together. Run a spatula around the bowl and process again for a few more seconds.
3. Marinate overnight.
4. Cut your veggies into 1.5-2 inch pieces.
5. Skewer the chicken and veggies. If using wooden skewers make sure to soak them for a few hours so they don’t catch fire and burn during grilling.
Grill and Enjoy!!!
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